Not just a croissant. On my recent trip to Japan I savored an extremely good plain omelet – truly French style in quality – in Tokyo. Aux Bacchanales http://auxbacchanales.com/shop/index.html is a French cafe concept restaurant with bakery, which first brought the essence and charm of French cafe experience to Tokyo citizens back in 1995. The owner created the space with all aspect very French – The Japanese are good at doing it -, including the costume of waiters (no waitress, of course), chairs & tables, back ground music and good, simple cafe dishes. Since then Aux Bacchanales expanded to 13 location across Japan.
I do rarely order omelet here in America, because I know that it is often loaded with cheese. The texture may be firm and dry and cold in temperature. The omelet at Aux Bacchanales was creamy, fluffy and warm. It confirmed me that many chefs in Japan – all levels from high end sushi restaurant to casual French cafe restaurant (ramen, soba, udon, too) – put high level of seriousness in their work in order to deliver the very best quality dishes to their customers.
I never learned how to make French omelet properly. Omelet at Auz Bacchanales inspired me, so I tried it in my kitchen recently. The result was a disaster. I blamed for eggs and butter which I used. Then, I came up with a fantastic idea, which produced fantastic omelet.
Instead of trying to improve my French omelet technique, I married French omelet with dashi-maki tamago (rolled Japanese omelet). I added dashi stock to egg mixture and used the dashi-maki tamago preparation techniques. I omit sugar, mirin nor shoyu in the egg mixture. Moist and wet thin omelet rolled over the previous roll one after another ended up thick, juicy and moist omelet. The hight of the omelet was proud 2 1/2-inch.
For a while I say good by to sweet and salty dashi-maki tamago. This new creation, inspired by Auz Bacchanales’s omelet, will stay long in my kitchen as my favorite breakfast choice.
You need 4 large eggs; 6 tablespoon strongly infused dashi stock (strongness is of course personal choice); 1/4 teaspoon sea salt; olive oil, vegetable oil or butter and 6-inch skillet
Find the technique of how to make dashi-maki tamago in The Sushi Experience http://188.8.131.52/~hirokoskitchen2/shop/the-sushi-experience/or in The Japanese Kitchen http://184.108.40.206/~hirokoskitchen2/shop/the-japanese-kitchen/.
Hope you try this new omelet and enjoy at one of your Sunday brunches.